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Chocolate Filled Gingersnaps

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Featured Image for post Chocolate Filled Gingersnaps

Hello, Barbara Bakes readers! I am Deborah from Taste and Tell and I’m super excited to be here today, guest posting on Barbara’s blog. I’m lucky to know Barbara in real life and I’m happy to call her a friend, so that makes it even more fun to get to post here!!

Holiday baking is underway at my house. It’s my favorite time of year for baking, and I love all of the holiday flavors. Peppermint, eggnog, and of course – gingersnap!! 

Truth be told, I wasn’t a huge gingersnap fan growing up. But somewhere in the last couple years, that has taken an full turn, and I am completely drawn towards anything with that spicy ginger flavor. These gingersnaps are not like the ones that I had as a child, though. Instead of being crisp, these are soft. And the chocolate centers give this another level of flavor that will make you wonder why you ever ate gingersnaps without chocolate. These cookies – they are quickly becoming a holiday favorite!!

Chocolate Filled Gingersnap Recipe @BarbaraBakes

If you want some more Christmas cookie inspiration, make sure you also check out my Peppermint Butter Cookies, Red Velvet Gooey Butter Cookies or Chocolate Covered Cherry Delights. And come say hi on my blog!

Thanks for letting me share today, Barbara!!

Featured Image for post Chocolate Filled Gingersnaps
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Chocolate Filled Gingersnaps

Cook Time11 mins
Total Time11 mins
Course: Cookies
Servings: 3 dozen cookies
Author: Barbara Schieving

Ingredients

  • 1 cup packed light brown sugar
  • ¾ cup shortening
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • pinch of nutmeg
  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 3 tablespoons cocoa powder
  • 1 cup powdered sugar
  • 3 tablespoons hot water
  • 1 teaspoon vanilla
  • turbinado sugar or coarse sanding sugar

Instructions

  • Preheat the oven to 350°F.
  • Combine the brown sugar, shortening and molasses in a large bowl and mix until smooth. Add in the egg and beat until combined.
  • Add in the baking soda, ginger, cinnamon, cloves and nutmeg. Mix to combine. Add in the flour and beat together. The dough will start to come together but will look crumbly. Beat until it sticks together when you squeeze it together with your fingers.
  • Place the sugar in a small bowl. Make 1-inch balls from the dough, then roll in the sugar. Place at least 2 inches apart on baking sheets. Bake 9-11 minutes, until the cookies are just set and starting to crack on the edges.
  • Remove from the oven and immediately press the centers down with the handle of a wooden spoon, creating an indentation. Cool for a minute or two on the cookie sheets, then remove to a wire rack to cool completely.
  • In a bowl, whisk together the cocoa powder, powdered sugar, hot water and vanilla. Fill each cookie with the chocolate mixture, then sprinkle with turbinado sugar. Let the chocolate set up before storing in an airtight container.

Christmas-Cookie-Exchange

Today’s post is part of a Virtual Christmas Cookie. I’m sharing a cookie recipe on Hoosier Homemade and I’m lucky to have Deb from Taste and Tell sharing a cookie recipe on Barbara Bakes today. The virtual cookie exchange is a great way for our readers to check out some blogs that may be new to them, and of course, get some wonderful new cookie recipes for their holiday cookie trays.

I hope you’ll check out all these great Christmas cookie recipes:

More Christmas cookie recipes you might like:

Turtle Peanut Blossom Cookie Cups
Chocolate Nutella Caramel Filled Cookies
Black Forest Crinkle Cookies
Orange Cranberry Rugelach Cookies
World Peace Cookies

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Reader Interactions

Comments

  1. Melanie Walker

    These are one of my favorites to bake every year! Thanks for posting these cookies have been in my holiday baking rotation for a couple of years and now and are saying for good! Thanks again and happy baking!

    Reply

  10. Linda

    Any particular reason to use shortening in these or could we use butter? I know some recipes are quite different if you change those out. I can do shortening–just wondered if there was a reason why it is used instead of butter. Looks like a great recipe…adding it to my list!!

    Reply

    • Deborah

      Linda, the shortening will help to keep the cookies soft, as well as helping to keep the shape. You could probably use butter, but they may come out a bit crisper, and they may not hold their shape and spread a bit. Good luck – thanks!

      Reply

  14. Carol

    Those cookies look divine-chocolate and ginger is one of my favorite combinations. I can’t wait to try these-I fell in love with the white chocolate kiss gingerbread cookies last year.

    Thank you Barbara! 🙂

    Reply

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